Industrial production line equipment from Reading Bakery Systems enables customers worldwide to simplify their bakery processes and enhance the overall quality of their final products.
Headquartered in Robesonia, Pennsylvania, USA, Reading Bakery Systems is the leading manufacturer of innovative, reliable, and high-volume processing systems for the global food manufacturing industry, with particular focus on baked snack production systems.
Continuous Mixing Equipment
Continuous Mixing eliminates the problems associated with batch cycles and produces a consistent product all day, every day. Our Exact Continuous Mixer models include:
- Exact MX Continuous Mixer is our most versatile mixer and is suitable for a wide range of products including pizza, cookies, snacks, batters, icings, and pastes.
- Exact EX Continuous Mixer is an excellent choice for low-absorption, stiff, wheat-based doughs, such as crackers, pretzels, bagels, sweet goods and pet treats.
- Exact HDX Continuous Mixer is well-suited to ultra-high absorption doughs for buns, breads, rolls, English muffins or tortillas.
- Exact FX Continuous Mixer is a high-intensity mixer that can be used to produce potato-, corn- and rice-based products and specialty baked snacks, such as fabricated potato chips.
Dough Forming Solutions
The Reading Pretzel Low Pressure Extruder offers exceptional flexibility,enabling you to create a variety of pretzel shapes, sticks, braids, filled sticks and bread snacks on one production line. Product changeover is as simple as exchanging one compression head and die for another one with a different shape.
For rotary moulded snacks, the Thomas L. Green Rotary Moulder efficiently produces high definition, 3-D shapes by pressing dough into a die roll. The interchangeable engraved brass die roll can be supplied with segmented rings for simultaneous, multi-shape production.
The Thomas L. Green Sheeter generates a consistent dough sheet, and Gauging Stations ensure a gentle reduction in sheet thickness prior to shape forming. Scrapless geometric shapes and distinct shapes can be formed by the Rotary Cutting Station.
Advanced Oven Systems
Customers in the global biscuit, cookie and cracker industry have trusted the Thomas L. Green PRISM OVEN for more than a century. The flexible single-pass baking platform offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones, and is designed to improve consistency and promote uniform product quality, color, taste and texture.
The Reading Pretzel SPECTRUM OVEN® offers the same flexibility as the PRISM OVEN for baking pretzels, bread snacks, crisps and potato snacks, with a number of different combinations of heat transfer zones in one modular design. The convection baking platform promotes reliable, consistent baking. Add a separate, optional Multi-Pass Dryer to increase oven speed, production throughput and process control.
RBS Science & Innovation Center
If you are interested in learning how our commercial bakery equipment and innovative techniques can increase productivity in your operation, we encourage you to conduct confidential trials in the Reading Bakery Systems Science & Innovation Center and duplicate conditions you might encounter in full-scale production.
No one has solved more complex challenges for industrial bakeries than Reading Bakery Systems. To learn more about our innovative production line equipment, call us at (01) 610-693-5816 or contact us online.